Snack stadiums have become a Super Bowl staple in recent years. These towering snack structures serve as both decor and party fuel during the most celebrated football day of the year. However, the stylish hostess may be dismayed to see just how, well, unpalatable these stadiums can be. A quick Google image search will confirm that not all food-based architecture is appetizing (or easy to eat) — hot dog quarterbacks, sub sandwich stands, broccoli trees.

That's why I decided to give the Super Bowl snack stadium my own (classy) twist. The key to a field that's playful-yet-appealing is simplicity: Pare down the ingredients, minimize manhandling, and streamline serving!

Follow these easy steps for our approved snack stadium.

1. Set up the base.
• Choose a surface on which to construct your stadium. If it isn't perfectly flat, set down a piece of cardboard to create a smooth base.
• Cover the surface with a tablecloth. Use a solid color or football field pattern. A fabric tablecloth will help your snack table feel a little more grownup and elevated. If damage control is your concern, however, use a heavy-duty plastic tablecloth instead.
• Put 2 to 3 large pieces aluminum foil on top of the tablecloth where you'll build the stadium, if desired. This way you can crumble up any crumbs in the foil and just toss it for easy cleanup.

My biggest party fear is running out of drinks before the fun ends, so I always keep at least one extra case of beer on hand. Here, those extras act as the stadium wall, while the real stash of drinks stays cool in the fridge. Don't worry though! In a pinch, you can tap into this beer/soda reserve without compromising the stadium (since the snacks are safely nestled within individual vessels). Tip: Refrigerate cans before using them in the stadium — they'll act as a makeshift cooler!

3. Strategize your setup.
To assemble the stadium structure:
• Set the rectangular baking dish at the center of your table (on top of the foil, if using).
• Arrange 2 mini loaf pans on either long side of the baking dish.
• Put 1 mini loaf pan at each short end.
• Set the 4 ramekins at the corners, these are for the condiments.
• Use tape or sticky notes to plan out your snack stadium landscape before adding any food.
• Group snacks near the appropriate condiments. For example, I placed the veggies near the ranch dressing and the tortilla chips between the salsa and queso.

4. Make the stadium.
• Spread 6 to 8 cups guacamole in the rectangular baking dish in a smooth, even layer. Drag an offset spatula over the surface, gently lifting it straight off at the ends, to make the top as smooth as possible.
• Spoon a scoop of sour cream into the corner of a resealable plastic bag, snip a small piece from the tip and pipe line marking onto the guacamole. Avoid numbers, they'll just look messy!
• Fill the 4 ramekins with salsa, queso, ketchup, and ranch dressing. Feel free to swap in your own favorite condiments, if desired.
• Fill the 6 mini loaf pans with assorted snacks. I used tortilla chips, Doritos, Tater Tots, pigs in a blanket (frozen Hebrew National — they're just as good as homemade and a lot faster!) and sliced bell peppers.
• Arrange the 24 to 36 cans beer and/or soda around the stadium to make the wall.

5. Restock during the party.
Have additional hot foods on hand for replenishing the stadium. Keep snacks (such as Tater Tots and pigs in a blanket) warm on cookie sheets in a low -heat oven — most have "Keep Warm" settings these days but you can also set the oven to 200˚F.
• Get a "real plate" look without any of the cleanup using modern, white disposable plates. I love Chinet's new Classic White Square Dessert Plates .
• Soften the snack table with a few low bouquets of monochromatic flowers. I bundled white gerber daisies in mason jars. Other inexpensive ideas: White carnations or mums. At the last minute, I printed out some free football clip art from the web, taped 'em to skewers and added to the bouquets as accents.
• Set out 2 trashcans where guests can easily see them: One for regular trash (disposable plates, napkins, etc.) and one for recyclables (bottles and cans).